Pasta Bake with Pancetta, Rosemary & Ground Pork

I don't know about you, but this time of year I barely find time to cook dinner.  Cookies, candy, appetizers, yes.  So any meal in December that consists of protein and vegetables instead of a handful of cookies is a real treat. Pasta Bake with Pancetta, Rosemary & Ground Pork not only fit the category of a real meal but was fabulous.

Ground pork is an ingredient I use quite a bit so I am always up for trying recipes that feature it. Baked pasta is another favorite at our house but this recipe was just different enough to make it feel special.  The flavors of the pancetta and rosemary really come through and the addition of eggs give it an almost quiche like flavor.  It was truly delicious and all three of us loved it.

I plan on adding some zucchini next time to up the veggie content.  Spinach, mushrooms, or cherry tomatoes as called for in the original recipe would also be great.  If ground pork isn't your thing you easily use ground beef or turkey or leave it out completely.  An easy weeknight meal that is incredibly satisfying isn't always the easiest thing to come by.  That makes this one a keeper.

Pasta Bake with Pancetta, Rosemary & Ground Pork
slightly adapted from Pasta Italiana:  100 Recipes from Fettuccine to Conchiglie, Gino D'Acampo

6 tablespoons extra virgin olive oil
1 small onion, peeled and chopped fine
1 carrot, peeled and chopped fine
9 ounces pancetta, cubed
1 pound ground pork
2 tablespoons fresh rosemary, chopped
1 14 ounce can, chopped tomatoes
salt and pepper to taste
11 ounces penne rigate
4 large eggs
1/2 cup freshly grated Parmesan cheese

In a large skillet, heat 4 tablespoons extra virgin olive oil and saute the onion and carrot until soft, about 5 minutes.  

Add the pancetta, ground pork, and rosemary, and cook until ground pork is lightly browned, about 5 minutes.  Pour in the tomatoes, season with salt and pepper, and cook over medium heat for additional 15 minutes, stirring occasionally.  Let cool to room temperature   

Meanwhile, cook the pasta in a large pot of boiling, salted water until al dente.  Drain and add to the meat sauce.  Stir well and let cool. 

Preheat oven to 350°.  

Break the eggs into the cooled pasta, add the Parmesan, and stir well to combine.

Brush the remaining olive oil over the base and sides of an 8 1/2 inch baking dish or springform pan with sides about 2 inches deep.  Pour the pasta mixture into the pan and spread evenly.  

Cook in the preheated oven for about 20 minutes, until crispy and hot.

Once cooked, let rest for 5 minutes for easier cutting and serving.  Serve warm or cold.

Braised Pork Ragu with Pappardelle

I loved this.  Loved it.  Not only one of the easiest recipes I've ever made, but also one of the most delicious.

I seriously had the prep work for the pork shoulder done and in the oven in less time than it took my husband to cook a frozen pizza.  Toss it in the oven for a few hours, boil some pasta, shred some Parm and you have dinner.  Braising the pork results in tender, silky shreds of meat that just melt in your mouth.  

This is the kind of dish that doesn't rely on fancy ingredients or complicated technique to produce food that not only feeds your stomach but also feeds your soul.

Linking to Tuesday Talent Show

Braised Pork Ragu with Pappardelle
ever so slightly adapted from, Dinner A Love Story, Jenny Rosenstratch

2 to 2 1/2 pound pork shoulder roast
salt and pepper
2 tablespoons olive oil
1 tablespoon butter
1 large can whole tomatoes, with juice
1 cup red wine
5 sprigs fresh thyme
5 springs fresh oregano
1 tablespoon fennel seeds
dash of cayenne pepper
1 pound pappardelle pasta
Parmesan cheese

Preheat oven to 325° F.  Liberally salt and pepper pork roast.  Add olive oil and butter to large casserole or Dutch Oven with lid and heat over medium-high heat until butter is melted. Add pork roast to pan and brown on all sides, this should take about 8 - 10 minutes.  

Add tomatoes, wine, thyme, oregano, fennel seeds, and cayenne pepper.  You should have enough liquid to come up about 1/3 of the way up the pork.  If you need more liquid, add some water.  Stir gently and bring to a boil.  Remove from eat and place lid on casserole.  Place in oven and cook, turning pork roast every hour or so, 3 to 4 hours.  You will know it's done when you can take a fork to the meat and it shreds easily.  

When done, shred meat using two forks.  You can place it on a cutting board or just do it in the casserole.  Stir the shredded meat into the liquid, breaking up the tomatoes at the same time.  

Cook pasta according to pasta directions.  Drain and place ragu on top.  Lastly, cover with freshly grated Parmesan.

Macaroni and Cheese w/Caramelized Onions & Bacon

I'm not a huge fan of Las Vegas.  I loved it the first time I went years ago, but that was before I was lucky enough to travel to many of the places Vegas tries to replicate and now it just seems sort of sad.  Going to the Venetian Hotel is not the same as standing on a bridge in Venice overlooking a canal as the water laps against buildings housing a century or more of secrets.  

One place I did enjoy and found to be well worth the money was the Wicked Spoon Buffet at the Cosmopolitan Hotel.  Their buffet is one of the best, if not the best, I've ever been too.  Almost everything was served in its own container from individual casserole dishes to adorable mini Chinese carryout containers.  Wicked Spoon also featured several stations where you could order what you please from homemade gelato to a macaroni and cheese bar.  Does it get any better than a macaroni and cheese bar?

While I was tempted by the dizzying array of choices to add to my mac n' cheese, I stuck with my faves; bacon, caramelized onions, and lots of cheese.  Definitely the best macaroni and cheese, ever.  Sweet onions, smoky bacon, and cheese, so much cheese that I had to wrap it around my fork like spaghetti.  Mmmm.

I made a mental note to try and recreate this at home and was lucky enough to find a recipe from Wicked Spoon on Saveur's website.  While not exactly the near-orgasm-inducing experience that I had in Vegas, it was damn good.  I can't believe it never occurred to me to add my most favorite of all foods, caramelized onions, to mac and cheese.  

Please try this and let me know what you think.  Oh, and don't skimp on the cheese.  Turns out twirling it around a fork is too fun to miss out on.

Macaroni and Cheese w/Caramelized Onions & Bacon
adapted from Wicked Spoon recipe printed in Saveur

2 tablespoons butter 
1 tablespoon olive oil
1 large onion, thinly sliced
6 pieces of bacon, diced and fried until crisp
4 tablespoons butter
1/3 cup all-purpose flour
2 cups whole milk
2 cups heavy cream 
12 ounces cubed or shredded Swiss and/or white cheddar cheese
salt
pepper
dash of cayenne pepper
1 pound pasta (such as elbow) cooked until al dente
1/2 cup panko bread crumbs

Melt 2 tablespoons butter and olive oil over medium heat and add onions.  Cook onions over medium-low heat until caramelized, about 20 minutes. 

While onions are cooking, start on macaroni and cheese.  

Heat oven to 350 degrees F.  Melt 4 tablespoons of butter in 6-quart saucepan over medium high heat; add flour, and cook, stirring, until smooth, about 2 minutes.  Add milk and cream and cook until thickened.  I find this step takes longer than most recipes call for and usually have to cook my sauce for about 10 minutes.  Remove from heat and add cheese.  Stir until cheese has melted and add in bacon, caramelized onions, salt, pepper, cayenne pepper, and cooked pasta. Stir until well combined.

Pour mixture into a 9" x 13" baking dish.  Top with bread crumbs.  Bake until bubbly and golden on top, about 25 minutes.  

Barbecue Bacon Cheeseburger Pasta

Ever think of a fantastic idea for a recipe? Then, just as your arm is aching from patting yourself on the back for being so creative and clever, you come across the same idea in a cookbook, a magazine, or even worse, you google the idea only to find you aren't so creative. Or clever.

This happens to me all the time.

I jotted down the idea for a Barbecue Bacon Cheeseburger Pasta a couple of months ago on my phone. I was thinking about one my favorite burgers: juicy ground chuck covered in steak seasoning, grilled and then topped with barbecue sauce, crisp bacon, and sharp cheddar cheese, and thought the ingredients would make an awesome baked pasta. Oh boy, was I right. This was delicious. Tasted just like my favorite burger. I even served it with some hamburger buns turned garlic bread.

I love the Neely's barbecue sauce and decided it would be perfect here. Making your own barbecue sauce is so easy and this recipe is perfect for us. It's on the sweeter side, but if you prefer it to be less sweet, decrease the sugar. If you want it spicer, add some cayenne and/or hot sauce. Smokier, add liquid smoke or paprika. Whatever you want to do to make it yours.

The rest of the recipe is just boiling pasta, frying bacon, browning ground beef, and then assembly. Easy. And as good as it sounds. I haven't looked to see if this has been done before. If it has, please don't tell me. Everyone deserves to feel clever every now and then. Right?

Barbecue Bacon Cheeseburger Pasta

8 slices bacon
8 ounces dried pasta (I used thin spaghetti)
1 pound ground chuck
1 teaspoon steak seasoning
1 1/2 cups barbecue sauce
2 cups sharp cheddar cheese, shredded

Preheat oven to 400 degrees F.

Fry bacon until crisp. Drain. Crumble and set aside.

Pour out most of grease from pan. Return to stove and add ground chuck. Season with steak seasoning. Cook until browned. Drain.

Meanwhile, put water on to boil for pasta. Once boiling, add salt and pasta. Cook following package directions (until al dente.) Drain pasta.

Add pasta to large bowl. Add browned ground chuck, crumbled bacon, barbecue sauce, and 1 cup of cheese. Toss together until well combined and pour into a 9 x 13 inch baking dish. Top with remaining cheese.

Bake until bubbly and cheese is melted. Let sit for a few minutes and then serve.

Neely's BBQ Sauce
Down Home with the Neelys

2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon freshly ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

In a medium saucepan, Combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour and 15 minutes.

Cook's Notes: The recipe says the yield is 3 1/2 cups, but I generally only get about 1 1/2 cups of sauce. My sauce is always a little lumpy, so I pour it through a fine mesh drainer and it smooths right out.
Linking to:
Mouthwatering Monday
Your Recipe, My Kitchen
Eat at Home Ingredient Spotlight - Bacon Fest

Tastetastic Thursday

Macaroni and Gouda Cheese Casserole

I have visited the lovely Asheville, North Carolina numerous times including an impromptu getaway with my husband earlier this year.  We had a great time sightseeing, white water rafting and eating but I regret not eating at Tupelo Honey Cafe while we there.  Known for their farm to table food that features traditional Southern favorites with a modern twist it is considered to be one of the best restaurants in the city.  

I didn't realize they had published a cookbook until I found it on the library shelf recently and am now enjoying their creative food at home.  The copy of the book is sitting on my kitchen counter with about a hundred post-its marking recipes I want to try.  It is quite obvious that a 14 day loan from the library is not going to be enough and I am going to have to purchase a copy of the book for my collection.  

First recipe I tried was the Macaroni and Gouda Cheese Casserole.  I wanted to make mac n' cheese for Christmas dinner and just happened to have a block of Gouda in my fridge.  A total sucker for manager's specials in the cheese case, the Gouda found it's way into my cart.  Foreshadowing, perhaps?

This recipe is a bit different than my usual macaroni and cheese recipe in that it doesn't begin with a roux.  As I poured in the three (yes, three) cups of cream and cheese, I was skeptical that this was going to turn out.  The mixture seemed too loose, almost soupy.  But I kept going and was pleasantly surprised with the finished product.  The pasta absorbed the cream and the resulting casserole was perfect.  Ritz crackers and panko are tossed together to create a bread crumb mixture to be layered on the bottom and the top of the dish resulting in crunch in every bite.  

I forced my husband and daughter to try this before I served it to the rest of the family.  (The missing portion in the photo.)  My daughter is a macaroni and cheese connoisseur and my husband a mac n'cheese hater.  Both loved this.  Loved it.  So much so that I had to fight them off to keep them out of it so I wouldn't be left serving a dish of food that looked like it was attacked by wild animals.

Now my new macaroni and cheese recipe, it combines traditional Southern ingredients and dishes (Ritz crackers and macaroni and cheese) with newer flavors and modern twists (panko and Gouda).  I can't wait to continue to cook my way through this beautiful book and am planning another visit to Asheville so I can taste their food first hand!

Macaroni and Gouda Cheese Casserole
adapted from Tupelo Honey Cafe, Elizabeth Sims with Chef Brian Sonoskus 

4 ounces Ritz Crackers
1 cup panko bread crumbs
1 1/2 teaspoons sea salt
1 teaspoon freshly ground black pepper
2 tablespoons unsalted butter, melted
8 cups water
2 cups elbow macaroni
3 cups heavy cream
1 1/2 cups shredded gouda cheese (about 8 ounces)
1/2 cup grated Parmesan cheese 

Preheat oven to 400 degrees F.  Lightly butter a 9 by 13-inch baking dish.  In a food processor (or with your hands), pulse the crackers, bread crumbs, 1/2 teaspoon of salt, and 1/2 teaspoon pepper, until coarsely ground.  Place the mixture in a large bowl and combine with the the melted butter.  Set the cracker mixture aside.

Bring the water to a boil in a large stockpot and add 1/2 teaspoon of the salt.  Add the macaroni and cook over high heat for about 12 minutes, or until just tender or al dente.  Drain the pasta and return to the stockpot. Add the cream cheese, remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper.  Cook over high heat, stirring frequently, for about 5 minutes, or until the cheese is melted.

Sprinkle half of the bread crumb mixture evenly on the bottom of the prepared baking dish.  Pour in the macaroni mixture and top with the remaining bread crumb mixture.  Sprinkle the Parmesan cheese on top and bake for about 15 minutes or until golden brown.  Turn the oven off and let the casserole rest inside for 5 minutes before serving.

Italian Sausage & Shrimp Alfredo Pasta

This was good. Damn good. Italian sausage, shrimp, and pasta tangled up in alfredo sauce, how can it not be good???

This dish came together as a way to use up a couple of sausage links left over from another recipe, some frozen shrimp, and half of box of farfalle pasta. I've never been a fan of Emeril's but am kind of liking him on this season of Top Chef so I thought I would give his alfredo sauce recipe a go.

Alfredo sauce is too easy to make! I was worried that mine might be kind of funky with the addition of the fat and fond from the sausage and shrimp, but it only added to the flavor and didn't affect the texture at all. I added some garlic and nutmeg to the recipe to add a bit more flavor as well. The sauce was rich, smooth and creamy. I sometimes find alfredo sauce to be too rich, but this was perfect.

While the recipe and most of the ingredients are Italian, it felt a bit Cajun to me. A variation of this easy alfredo sauce will be permanent fixture in my rotation as a way to use up scragglers in my fridge and pantry. Buon Appetito and laissez lex bons temps rouler!

Sausage & Shrimp Pasta with Alfredo Sauce

adapted from recipe by Emeril Lagasse

2 links of Italian sausage, sliced into 1/4" pieces

1 pound large shrimp, peeled and deveined

1 pound dried pasta

6 tablespoons unsalted butter

1 shallot, minced

1-2 cloves of garlic, chopped

1 cup heavy cream

1/8 tsp of freshly grated nutmeg

1 cup finely grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Cook the sausage in a large skillet over medium-high heat until browned on both sides and cooked through. Remove from pan and set aside. Add shrimp to pan and cook 1-2 minutes on each side. Remove from pan and add to sausage. Reserve skillet.

Cook pasta according to directions. Drain, reserving 1/4 cup of the pasta water.

While the pasta is cooking, melt the butter in the reserved skillet over medium-high heat. Add shallots and saute until tender. Add garlic and cook for 30 seconds. Add heavy cream and nutmeg and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the to the pot it was cooked in, set over medium heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper and add in sausage and shrimp. Sprinkle with remaining Parmesan. Serve immediately.

Mile-High Lasagna Pie

Having a thick slice of lasagna placed in front of you is like opening a new book. Each layer reveals a different element to the dish in much the same way each chapter of a book reveals more about the story. Individually each layer and page are enjoyed, but the story is best appreciated as a whole.

Lasagna is elevated from a its rustic roots to a new level of elegance by simply preparing it in a springform pan allowing each lovely layer to be on display. This recipe started as a vegetable version, but I added some ground beef to make it more palatable to my family, my husband in particular. I loved the earthy flavor and texture of the vegetables added but am glad I added the beef as it made this more hearty and delicious. While there is plenty of cheese here, this is a little more healthy and little less cheesy than the lasagna you may be used to eating. Proving you can have your lasagna, and eat it to.

This dressed up lasagna is the perfect thing to serve the next time you want to impress your family and friends.

Linking to:

It's a Keeper Thursday

A Little Nosh

• Mile-High Lasagna Pie
• adapted from Recipe.com, Summer 2011

14 dried lasagna noodles

1 pound ground chuck

1 tsp dried Italian seasoning

1 jar (26 ounces) tomato-and-basil pasta sauce (2 1/2 cups)

2 tablespoons olive oil

1 1/2 cups finely chopped carrot (3 medium)

2 cups finely chopped zucchini (1 medium)

4 cloves garlic, minced

1 package fresh baby spinach (6 ounces)

2 tablespoons snipped fresh basil

1 egg, beaten

1 container (15 ounces) ricotta cheese

1/3 cup finely shredded Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups shredded mozzarella cheese (8 ounces)

Preheat oven to 375 degrees F. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain again; set aside.

While noodles are cooking, place ground beef in skillet. Crumble meat into small pieces, add Italian seasoning, and cook until brown. Drain. Return to skillet and add pasta sauce.

Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add carrots, zucchini, and half of the garlic. Cook and stir about 5 minutes or until vegetables are crisp-tender. Transfer vegetable mixture to a bowl. Add the remaining oil to the same skillet and heat over medium-high heat. Add remaining garlic. Gradually add spinach. Cook and stir for 1 to 2 minutes or until spinach is wilted. Using a slotted spoon, transfer spinach mixture from skillet to a bowl. Stir basil into spinach mixture; set aside.

In a small bowl, stir together egg, ricotta cheese, Parmesan cheese, salt, and pepper. Set aside.

To assemble pie, in the bottom of a 9x3-inch springform pan, spread 1/2 cup of the meat/pasta sauce. Arrange three to four of the cooked noodles over the sauce, trimming and overlapping as necessary to cover sauce with one layer. Top with half of the spinach mixture. Spoon half of the ricotta cheese mixture over spinach mixture. Top with another layer of noodles. Spread with half of the remaining pasta sauce. Top with all of the vegetable mixture. Sprinkle with half the mozzarella cheese. Top with another layer of noodles. Layer with remaining spinach mixture and remaining ricotta cheese mixture. Top with another layer of noodles (may have extra noodles) and remaining sauce. Gently press down pie with the back of a spatula.

Place springform pan on a foil-lined baking sheet. Bake for 45 minutes. Sprinkle with remaining mozzarellaa cheese; bake about 15 minutes more or until heated through. Cover and let stand on a wire rack for 15 minutes before serving. Carefully remove side of pan. To serve, cut into wedges. If desired, garnish with rosemary sprigs. Makes 10 servings.

Honey Sausage Pasta

I'm going to start featuring more recipes from my big ol' binder of recipes from my pre-blogging days. There's some good stuff in there!

Like this Honey Sausage Pasta. It's one of my favorite pasta dishes, ever. Simple, simple, simple and delicious.

Linking to:

What's Cooking Wednesday

These Chicks Cooked

Eat at Home Ingredient Spotlight - Honey

Honey Sausage Pasta

adapted from - J.M. Hirsch, Associated Press

2 tablespoons olive oil

1 tablespoon chopped fresh rosemary leaves

12-ounce package sausage, cut into 1-inch pieces (or bulk sausage)

1/2 pound fresh pasta, or 1 pound dried - fettuccine, linguine, and spaghetti all work here

2 tablespoons honey

1 cup grated Parmesan cheese

Salt and freshly ground black pepper, to taste

Bring a large pot of water to a boil.

Meanwhile, in a large skillet over medium-high heat combine the oil and rosemary. When the oil is hote, add the sausage, and cook until browned.

Once the water has come to a boil, add salt and pasta and cook according to package directions.

While the pasta cooks, add the honey to the sausage and cook, stirring constantly, until it bubbles and thickens.

Once the pasta has cooked, reserve about 1/4 cup cooking water, then drain the pasta. Add the pasta and the reserved cooking water to the skillet and toss to coat. Add the cheese and toss again. Season to tast with salt and pepper.

Makes 4 servings.

FFWD - Beggar's Linguine

What a surprise!

I wasn't expecting much with this week's French Fridays with Dorie pick. The name, Beggar's Linguine didn't inspire me and I couldn't get my head around nuts and dried fruit in pasta. Trail mix pasta? No thanks!

However, I am committed to making as many recipes as possible from Around My French Table. And there will be some that I just can't bring myself to make (Salmon and Potatoes in a Jar - uh, no) so anything that I think may work or I can adapt I'm going to give it a shot.

Prior comments aside, I do like nuts, especially pine nuts, with pasta but decided to omit the figs and raisins and quarter the recipe. I love browned butter and I think this was the first time I've used it to coat pasta. Although I looked away for half a second and browned the nuts a bit too much, the butter was still a beautiful light amber, nutty, and delicious. The linguine is added to the butter/nut mixture and tossed together until each strand of pasta is glistening with butter. Off heat, a generous helping of shredded Parmesan is thrown on. The final step, and what made the dish, is showering the pasta with orange zest. The zest added so much brightness to the dish.

I'm so glad I tried this one. It left me begging for more!

French Country Chicken with Herbs and Honey

As promised, another recipe from my newly acquired stack of Cook's Country magazines. This one comes from their 30 Minute Supper recipe cards and has been a 30 minute supper in my house a couple of times recently. Chicken is cooked in a skillet until done. The chicken is moved to a platter to rest while artichoke hearts get a quick browning and then chicken broth, honey, and herbes de Provence are cooked until reduced, creating a sweet, herb-y glaze. Butter is added and a splash of white wine vinegar adds a hit of acid at the end.

The first time I made this I used chicken tenderloins and left out the artichoke hearts. It was super quick, easy, and delicious. The second go around, I used skinless, boneless chicken breasts and canned artichoke hearts and piled the whole thing over pasta. Still super quick, easy, and delicious. The sauce is the best part and I literally was sopping it up with my garlic bread and barely refrained from using my fingers. I think it would be delicious with pork chops too and plan on planning around with different veggies like potatoes, carrots, zucchini, and peppers.

Give this one a try!

French Country Chicken with Herbs and Honey

Cook's Country, June/July 2009

4 bone-in, skin-on split chicken breasts (about 3 pounds), halved crosswise

Salt and pepper

1 tablespoon vegetable oil

1 (9-ounce) box frozen artichoke hearts, thawed

1/2 cup low-sodium chicken broth

2 tablespoons honey

2 teaspoons herbes de Provence

4 tablespoons unsalted butter, cut into 4 pieces

2 teaspoons white wine vinegar

1. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook chicken skin side down until well browned, about 5 minutes. Reduce heat to medium, cover, and cook until meat registers 160 degrees, about 15 minutes. Transfer chicken to platter and tent with foil.

2. Pour off all but 1 tablespoon fat from skillet. Add artichokes and cook until lightly browned, about 3 minutes; transfer to platter with chicken. Add broth, honey, herbs, and any accumulated chicken juices to skillet and simmer, scraping up any browned bits, until reduced to 1/4 cup, about 3 minutes. Off heat, whisk in butter and vinegar. Pour sauce over chicken and artichokes. Serve.

Not-a-Boar Meat Sauce & Pasta

This time last year I was making last minute preparations for a dream trip to Florence, Italy. I love to try new foods while travling and my preparations included making a list of foods I wanted to try while there. Pappardelle with Cinghiale Sauce is a pasta with a meat sauce made with cinghiale, or wild boar and was at the top of the list. My BFF Amy and I had a lovely lunch on our first full (and I do mean full) day in Florence at Le Antiche Carrozze where I was able to sample this classic Tuscan dish. I loved the flavor of the cinghiale sauce and that it was simple, yet rich and complex at the same time.

Fast forward a year later and I come across Not-a-Boar Meat Sauce and Pasta in the February issue of Everyday with Rachael Ray. Now, I am not the biggest RR fan and it was painful for me to type Not-A-Boar, not once, but three times now, but I really enjoyed this recipe. Ground beef and pork replace the wild boar and a mixture of cocoa, thyme, bay leaf, and allspice (or clove) provide the complexity of flavor. Rachel calls this dish a fake-out and while it didn't mirror the memory of the pasta I had in Florence, it was very, very good. I would reduce the amount of pasta and the amount of chicken stock by half as the sauce was a little thinner than I would have liked. I also substituted Parmesan for the Pecorino but that was out of necessity and not choice because I fell in love with Pecornio cheeses while there too...

Not-a-Boar Meat Sauce and Pasta

Everyday with Rachael Ray, February 2010

1 pound rigatoni pasta or broken curly-edge lasagna noodles
2 tablespoons extra-virgin olive oil
3/4 pound ground pork
3/4 pound ground beef
1 small carrot, finely chopped or grated
1 small onion, finely chopped
3 cloves garlic, finely chopped
3 sprigs thyme, stems discarded and leaves finely chopped
1 bay leaf
1 tablespoon unsweetened cocoa powder
2 pinches ground cloves or allspice
1/4 cup tomato paste
1/2 cup dry white wine (eyeball it)
2 cups chicken stock
1/2 cup whole milk
1 cup grated pecorino romano cheese

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, in a dutch oven or heavy pot, heat the EVOO, 2 turns of the pan, over medium-high heat until smoking. Add the pork and beef and cook, stirring, until browned, 10 to 12 minutes. Stir in the carrot, onion, garlic, thyme, bay leaf, cocoa and cloves; season with salt and pepper. Cook, stirring frequently, for 5 minutes. S tir in the tomato paste for 1 minute, then stir in the wine. Stir in the chicken stock and milk, lower the heat and simmer until slightly thickened, about 5 minutes. D iscard the bay leaf.

Stir the pasta into the sauce and simmer for 5 minutes longer. Stir in the cheese to coat. Serve the pasta in shallow bowls.

Shrimp Pasta in a Foil Package

I love to cook dishes that are easy and delicious with a little something different and this Shrimp Pasta in a Foil Package fits that description to a tee. I found it while browsing The Pioneer Woman Cooks blog recently and knew I would be fixing it soon.

This basic recipe gets a twist from finishing the dish in a foil package in the oven, or on the grill as I plan to do now that grilling season is just around the corner. The sauce is simply tomatoes, olive oil, garlic, and white wine. Throw in some shrimp and toss with underdone pasta. This is then wrapped in foil package and finished in the oven for a few minutes to allow the pasta to finish cooking the flavors to combine. You could easily skip the foil package and just cook the pasta until it is done. Another alternative is to replace the shrimp with scallops or use both. Lastly, this really was pretty low in fat and would be a fantastic light meal to have during the hottest days of summer.

Another winner from the Pioneer Woman!

Shrimp Pasta in a Foil Package

The Pioneer Woman

Ingredients
½ cups Olive Oil
4 cloves Garlic, Minced
3 whole 14.5 Ounce Cans Diced (or Whole) Tomatoes
½ cups White Wine
2 pounds Jumbo Or Large Shrimp, Peeled And Deveined
Salt And Pepper, to taste
Fresh Parsley, Minced
1 pound Linguine, Uncooked
Red Pepper Flakes, to taste

Preparation Instructions
Cook pasta for 1/2 the recommended cooking time. Pasta should still be very firm.
In a large skillet or pot, heat olive oil over medium heat. Add garlic and saute for a minute. Dump in the tomatoes and wine. Stir the mixture together, season with salt and pepper, and allow to cook for ten minutes.

Meanwhile, prepare a large parcel of heavy duty aluminum foil. It should be large enough to hold the entire pasta dish.

Throw the shrimp on the top of the pasta sauce. Throw the drained pasta over the top, then pour the whole dish onto the foil. Tightly wrap the foil into a parcel.

Bake at 350 degrees for 15 minutes. Remove from oven and keep warm until serving.

Italian Sausage Tortellini Soup

Before I discovered food blogs, I found most of my recipes online at All Recipes . I've been making this Italian Sausage Tortellini Soup I found there for several years and it never fails to disappoint. As my husband puts it, 'it has some substance', translation: it has a lot of meat.

Jam packed with slightly spicy Italian sausage, cheese filled tortellini, and a variety of veggies, it is one of our favorite soups. It is hearty and rich and can easily be adapted to whatever you have on hand. I've included red wine as an ingredient below, but often make it without the wine if I don't have an open bottle. While the wine adds an extra dimension to the flavor, it is equally delicious with an extra cup of beef stock to replace the wine. A generous shaving of Parmesan is the finishing touch. Give this a try and let me know what you think!

Italian Sausage Tortellini Soup

3 links sweet Italian sausage, casings removed
1 cup chopped onions
2 cloves garlic, minced
5 cups of beef stock
1/3 cup water
1/2 cup red wine
1 can diced tomatoes
1 cup diced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup tomato sauce
1 tablespoon tomato paste
2 small zucchini, chopped
8 ounces cheese tortellini (you can use refrigerated or dried)
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan

Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for 1 tablespoon, add the onions and garlic and saute for 5 more minutes or until the onions are translucent.

Add the beef stock and deglaze the pan. Add the water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and tomato paste. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.

Add the zucchini, tortellini, and parsley. Simmer for 10 minutes, or until tortellini is cooked. Pour into individual bowls and garnish with Parmesan.

Nora's Spaghetti with Sand

I have anxiously anticipating the release of the movie Julie & Julia. Julia Child was a trailblazer of food television and Julie Powell created the original food blog devoted to one chef that was the inspiration for the blogging groups so many of us participate in. The movie was delightful and exceeded my expectations. Nora Ephron's adapation of both stories into one seamless parallel is brillant. If you haven't seen it yet, run to the theater! It is a must for food bloggers. We all can identify with Julie's excitement when she receives her first comment on a blog.

This recipe for Spaghetti with Sand is from the movie's director, Nora Ephron. It was a great side dish and could easily be a main dish with the addition of some roasted veggies and/or grilled shrimp or chicken. The pasta is garlicky from the garlic infused oil and the bread crumbs give nice crunch. I added some parmesan to the mine for an extra hit of flavor. As Julia would say, "Bon Appetit!"

Nora's Spaghetti with Sand

Nora Ephron, published in Glamour, September 2009

1 lb. spaghetti

4 cloves of garlic, slivered

2/3 cup olive oil (not virgin)

1 cup coarse bread crumbs

salt and pepper

Fresh parsley, chopped

1. Boil spaghetti according to package instructions.

2. Preheat oven to broil. In a small skillet, saute garlic in oil, 3 to 4 minutes, or until slightly brown. Remove garlic; discard. Place bread crumbs in a bowl and drizzle with 2 tbsp. of the garlic-infused oil. Toss.

3. Spread crumbs onto a baking sheet; broil in oven to lightly toast, about 6 to 8 minutes.

4. Drain pasta, then toss with remaining oil and toasted bread crumbs. Season liberally with salt and pepper. Garnish with parsely.

Gnocchi with Ricotta, Potatoes, Herbs & Zucchini

During our recent trip to Florence, my friend Amy and I took a cooking class that was one of the highlights of the trip for me. We met Chef Barbara at a local market where she taught us about the food we saw there and purchased items for our meal. The primi, or first course, was Gnocchi with Ricotta, Potatoes, Herbs and Zucchini or Gnocchi Di Ricotta alle Erbe e Zucchini in Italian.

I've never been a big fan of gnocchi and certainly have never made it but enjoyed the process and loved the final dish. The ricotta made the gnocchi incredibly light. The sauce made from pancetta and zucchini was even better. I loved pureeing some of the mixture to create a sauce and plan on applying this technique to other recipes.

I recreated this dish one my first day home and found it was just as delicious at home. I probably will not make the gnocchi regularly as it is a little labor intensive, but the sauce will be a regular item on my menu. I think it would be fantastic with any pasta from angel hair to a ziti. Enjoy!

Gnocchi with Ricotta, Potatoes, Herbs & Zucchini

To make gnocchi:
1/2 pound of potatoes
1/2 pound of ricotta cheese
2 tbsp of grated parmesan
1 egg yolk
1/2 cup of flour
salt

For the sauce:
2 oz of pancetta (or bacon) diced
1 shallot, diced
3 small zucchini, diced
2 tbsp of grated Parmesan
2 tbsp of butter
parsley, chopped
marjoram, chopped
extra virgin olive oil
salt
pepper

Boil potatoes with the skins on starting with cold water. Bring to a boil. Drain and let potatoes dry in pan. Mash potatoes (we used a potato ricer) and leave on board to dry out some more. ix with ricotta, salt, pepper, and egg yolk. Make gnocchi by taking sections of dough and rolling into small logs. Cut into 1/2 inch pieces and form gnocchi on a gnocchi board if you have one. I just rolled them across my finger to form a thick c-shape. Place gnocchi on a floured cookie sheet and dust with flour to keep them separated. Set aside.

In a pan heat the oil and add the pancetta and shallot. Cook until pancetta is almost crisp and shallots have softened. Add the zucchini, salt and pepper and cook on low heat for 15 minutes or until zucchini is tender. Meanwhile, cook gnocchi in salted boiling water until the gnocchi float to the top of the water. Don't cook too many at a time.

Remove half the sauce and place in a mixing bowl. Blend with immersion blender until smooth. return to pan. Add butter, Parmesan and the chopped herbs and stir. Add cooked gnocchi and combine. Serve immediately.

Spaghetti with Shrimp & Bacon

Is there any better smell than bacon frying? For that matter, is there anything that doesn't taste better with bacon? I would have never thought to put shrimp, bacon, and pasta together, but once I saw this recipe in Everyday Food, I knew I had to try it.

I loved this recipe! It was quick, flavorful, and what I call a pantry recipe, meaning I usually have all of the ingredients on hand. I did substitute the green onions with a shallot (personal preference) and tripled the bacon. Fresh parsley would have made a nice addition and I used an extra squeeze of lemon juice for more balance with the saltiness of the bacon. I think you could substitute the shrimp with chicken or scallops and even add some frozen peas or broccoli. This is definitely a recipe I will add to my regular what-can-I-fix-that's-quick-and easy recipe box.

Spaghetti with Shrimp and Bacon
Everyday Food, April 2009

Ingredients

Coarse salt and ground pepper
12 ounces spaghetti
2 strips bacon, chopped
8 ounces large peeled and deveined frozen shrimp, thawed and halved horizontally
6 scallions, chopped
2 garlic cloves, minced
1 tablespoon fresh lemon juice

Directions

In a large pot of boiling salted water, cook pasta until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.

While pasta is cooking, fry bacon in a large skillet over medium until browned, 6 to 8 minutes. Using a slotted spoon, transfer to a paper-towel-lined plate.

Add shrimp, scallions, and garlic to skillet. Cook, stirring frequently, until shrimp are almost opaque, about 1 minute. Add cup pasta water, and bring just to a boil.

Add shrimp mixture and lemon juice to pasta. Season with salt and pepper, and toss to combine. Thin sauce with pasta water as needed. Serve sprinkled with bacon.

Down Home Macaroni & Cheese

We have been hosting a Japanese student for the past few days as part of an exchange program with Lexington's sister city in Japan, Shinhidaka. In one of her pre-visit emails, Rina told my daughter that she wanted to try her favorite dish that her mother prepares. Savannah immediately responded that she would be eating macaroni and cheese during her visit. Rina was the sweetest girl and completely enthusiastic and curious about everything. She eagerly ate everything I put in front of her and had seconds of Savannah's favorite dish, Down Home Macaroni & Cheese. Now, Savannah will eat any macaroni and cheese but this is hands down her favorite. I'd like to think it is my new Japanese daughter's favorite as well.

Down Home Macaroni & Cheese

1 pound pasta (such as elbow, penne, ziti, etc)

3 tablespoons butter

1/4 cup flour

1 teaspoon salt

2 cups milk

1/2 pound Velveeta, cubed

2 cups cheddar cheese, shredded

2 tablespoons bread crumbs

Preheat oven to 350 degrees. Butter 9x13 casserole dish. Boil pasta until al dente, drain.

Melt butter in medium saucepan over medium-low heat. Stir in flour, cook for one minute. Gradually add milk, stirring constantly. Cook until slightly thickened, stirring continuously. Remove from heat. Stir in cheeses and stir until cheeses are melted.

Combine pasta and cheese sauce. Pour into prepared dish. Sprinkle with bread crumbs. Bake for 30 minutes or until bubbly and lightly browned on top.

Note: I sometimes use less pasta and more cheese. For the bread crumbs, I use whatever I have on hand and sometimes mix regular dried bread crumbs with panko. If I want to take the extra step, I will mix the bread crumbs in melted butter and add some dried italian seasoning.

Ham, Peas, & Pesto Pasta

It's difficult to admit, but out family wastes a lot of food. Fruits and vegetables bought with the best of intentions but left to rot in the bin, forgotten lunch meat, half-used containers of sour cream all make the journey from the fridge to the trash can. So, I decided a while back to waste less food for environmental and economical reasons. I also knew that using ingredients already on hand would force me to flex my creativity and in the long run make me a better cook.

This dish is a result of one of those evenings staring into the fridge and pantry trying to decide to what I could make without running to the grocery store. Some leftover spiral ham from the holidays stared back at me and that became my starting point. I knew that ham and peas worked together and pesto and peas complemented one another. These three ingredients tossed with pasta, cream, and Parmesan cheese and Voila - dinner! I recently made this dish again using pre-chopped ham from the store. It was still good, but the spiral ham that I had glazed with apricot-mustard sauce provided a much better flavor. I think some toasted pine nuts would also be good for some crunch and texture.

Ham, Peas, & Pesto Pasta

8 ounces pre-cooked, ham chopped into bite-size chunks
1/2 pound uncooked short pasta (bowtie or penne)
4-5 tablespoons pesto
1 cup frozen peas
1/2 cup heavy cream
1/4 cup grated Parmesan
salt and pepper to taste

Boil pasta. Heat ham in a large skillet over medium heat. Stir in pesto. Add peas to pasta water just before pasta is cooked. Add cream to ham and pesto mixture. Add pasta and peas to skillet along with a few tablespoons of pasta water. Finish by stirring in freshly grated Parmesan and seasoning with salt and pepper.

Barefoot Bloggers - Real Meatballs & Spaghetti

Real Meatballs & Spaghetti is February's first Barefoot Blogger dish and was chosen by Rebecca at Ezra Pound Cake, http://www.ezrapoundcake.com/. If you haven't checked out her site, go as fast as your fingers will take you as her blog is full of wit and great cooking.

This is not the first time I have made homemade meatballs and sauce, but it is the best homemade meatballs and sauce I have made. I initially planned on eliminating the ground veal called for in the recipe but I found a meatloaf/meatball mix of the three meats at the grocery store and it just seemed to easy to pass up. I followed the rest of the recipe fairly closely but halved the meatball ingredients and still had more than a dozen good sized meatballs. The elements of this recipe came together easily and the end result was a rich and tasty dish with the red wine providing the simple elegant touch that is signature Barefoot Contessa. Enjoy!

Real Meatballs & Spaghetti
from Barefoot Contessa Family Style by Ina Garten

Ingredients
For the meatballs:
1/2 pound ground veal
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil

For the sauce:
1 tablespoon good olive oil
1 cup chopped yellow onion (1 onion)
1 1/2 teaspoons minced garlic
1/2 cup good red wine, such as Chianti
1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

For serving:
1 1/2 pounds spaghetti, cooked according to package directions
Freshly grated Parmesan

Directions
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.